Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. The right amount of salt is key here, as it helps flavor the cauliflower and cashews as they cook. Once boiling, add the cauliflower florets and raw cashews. Boil them together until the cauliflower is fork-tender, which usually takes about eight minutes. Keep an eye on them, as you want them to be soft enough to blend smoothly.
- Once cooked, drain the cauliflower and cashews and transfer them to a blender. This is where the magic happens! Make sure to add olive oil, water, garlic, lemon juice, nutritional yeast, sea salt, Dijon mustard, and several grinds of black pepper into the blender with the drained ingredients. The nutritional yeast adds a cheesy flavor that’s essential for this recipe.
- Blend the mixture until it’s completely creamy. You might need to scrape down the sides of the blender a few times to ensure everything is blended evenly. The sauce should be smooth and pourable. If it’s too thick, you can add a little more water or even some of the reserved pasta water later.
- In a separate large pot, cook the fettuccine pasta according to the package directions, or until it reaches al dente. Don’t forget to add enough salt to the boiling water to flavor the pasta! Once cooked, drain the pasta, but be sure to reserve about a cup of the starchy pasta water.
- Return the drained fettuccine to the pot. Pour the creamy Vegan Alfredo Sauce over the hot pasta, tossing it gently to coat all the strands. The warmth from the pasta will help the sauce adhere beautifully.
- If the sauce seems too thick, add some of the reserved pasta water a little at a time until you achieve your desired consistency. The sauce should cling to the pasta without being soupy.
- Finally, sprinkle some chopped fresh parsley over the top for a pop of color and extra flavor. Season to taste with more sea salt and black pepper if needed.
- Serve immediately, ensuring each plate has a generous amount of sauce and perhaps a bit more parsley for garnish. Enjoy your delicious homemade Vegan Alfredo Sauce!
Notes
To store leftovers, keep the sauce in an airtight container in the fridge for up to three days. When you're ready to enjoy it again, reheat gently on the stovetop, adding a splash of water if needed.
You can freeze the sauce for up to a month. Just let it cool completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before re-heating.
Serve with your favorite pasta, but don't stop there! This sauce can also be delicious drizzled over roasted vegetables or used as a dip for breadsticks.
For an extra flavor boost, consider adding fresh herbs like basil or oregano to the sauce before blending. This will give a lovely aromatic quality to your dish.
If you like a little heat, add a pinch of red pepper flakes while blending the sauce or incorporate them into your pasta dish for a spicy kick.